Air-Fryer Roasted Swordfish with Asparagus and Citrus Salad
By Nicole KonstantinakosPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
Before You Begin
Halibut, mahi-mahi, red snapper, and striped bass are good substitutes for the swordfish. Depending on the size of your air fryer, you may need to halve the asparagus and scallions crosswise to get them to fit. This recipe can be easily doubled.
Instructions
- Toss asparagus and scallions with 1 teaspoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Arrange vegetables in even layer in air-fryer basket. Place basket into air fryer; set temperature to 400 degrees; and cook until vegetables are tender and lightly charred, about 5 minutes, tossing halfway through cooking. Transfer vegetables to cutting board and let cool while preparing swordfish.
- Pat swordfish dry with paper towels. Brush with 1 teaspoon oil and sprinkle with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Arrange swordfish steaks in now-empty basket, spaced evenly apart. Return basket to air fryer and cook until swordfish is lightly browned, flakes apart when prodded gently with paring knife, and registers 130 degrees, 8 to 14 minutes, flipping steaks halfway through cooking. Let swordfish rest while finishing salad.
- Cut away peel and pith from grapefruit and orange. Cut each citrus fruit from pole to pole into 8 wedges, then cut wedges crosswise into ½-inch-thick pieces. Add citrus pieces to large bowl. Cut asparagus into 2-inch lengths and cut scallions into ½-inch pieces. Add vegetables, mint, orange zest, and remaining 4 teaspoons oil to bowl with citrus and toss gently to combine. Season with salt and pepper to taste. Serve swordfish with asparagus and citrus salad, sprinkling individual portions with dukkah.
Time
45 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Difficult to fish and in high demand for its rich, meaty flesh, swordfish is expensive—definitely worth cooking on red-letter days. The air fryer turned out to be a perfect match because the quick cooking preserved the delicate texture and flavor of the fish and kept its nutrients intact. We knew from previous non–air fryer testing that slow-cooking swordfish gives its enzymes too much time to break it down, rendering it mushy. So the evenly distributed high heat surrounding the swordfish in the air fryer worked in our favor, quickly yielding a superbly tender, juicy interior and a delicately bronzed exterior. A vibrant salad of roasted asparagus and scallions tossed with juicy grapefruit and orange was a fresh and elegant accompaniment for the fish. A sprinkling of dukkah—a fragrant Egyptian condiment made from spices, seeds, and nuts—gave the dish a light finishing crunch.
Before You Begin
Halibut, mahi-mahi, red snapper, and striped bass are good substitutes for the swordfish. Depending on the size of your air fryer, you may need to halve the asparagus and scallions crosswise to get them to fit. This recipe can be easily doubled.
Instructions
- Toss asparagus and scallions with 1 teaspoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Arrange vegetables in even layer in air-fryer basket. Place basket into air fryer; set temperature to 400 degrees; and cook until vegetables are tender and lightly charred, about 5 minutes, tossing halfway through cooking. Transfer vegetables to cutting board and let cool while preparing swordfish.
- Pat swordfish dry with paper towels. Brush with 1 teaspoon oil and sprinkle with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Arrange swordfish steaks in now-empty basket, spaced evenly apart. Return basket to air fryer and cook until swordfish is lightly browned, flakes apart when prodded gently with paring knife, and registers 130 degrees, 8 to 14 minutes, flipping steaks halfway through cooking. Let swordfish rest while finishing salad.
- Cut away peel and pith from grapefruit and orange. Cut each citrus fruit from pole to pole into 8 wedges, then cut wedges crosswise into ½-inch-thick pieces. Add citrus pieces to large bowl. Cut asparagus into 2-inch lengths and cut scallions into ½-inch pieces. Add vegetables, mint, orange zest, and remaining 4 teaspoons oil to bowl with citrus and toss gently to combine. Season with salt and pepper to taste. Serve swordfish with asparagus and citrus salad, sprinkling individual portions with dukkah.
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